To serve

Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

Method

In a large pan, heat the olive oil, then cook onion and garlic for 5-7 mins until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 mins. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins.

Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the bulghar wheat, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the bulghar wheat is cooked and the liquid has been absorbed.

Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.

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Comments, questions and tips

Extremely tasty. Love serving with fish and some garlic bread, and a few green veg on the side. Gets even better the next day.

Georgina_G

18th Mar, 2017

Delicious. I used couscous instead of bulghar wheat and ate it without the cheese as it was so tasty by itself. The squash does need about 30 mins to cook though. Would make again!

Leopoldoni

4th Jan, 2016

Very average. Improved by cheese because cheese is amazing. Will be removing from my saved recipes.

marley88

29th Nov, 2015

3.8

Made this for the family tonight and it was a big hit with both my carnivorous husband and baby daughter. I didn't have any bulghar wheat so used cous cous instead which worked fine. Had to cook it a LOT longer than the recipe stated for the squash to cook through though.

Multichef

10th Nov, 2015

Made this tonight for dinner. Added a splash of balsamic vinegar instead of the wine and it was absolutely delicious. Will definitely make again.

sbrown1368

1st Mar, 2015

A delicious dish! my stock of bulghar wheat turned out to be buck wheat, which I used precooked. Added fresh spinach at the end just sufficient to wilt. Sprinkled grated parmesan to serve (needed using up). May not bother with cheese next time. The red wine did enhance the flavours.

MartineU

4th Jun, 2014

Great dish! Added lemon cous cous instead of the bulghar wheat and it was delicious. Doesn't need 200mls of wine 100mls was fine. Might not even add it next time.

foodie64mum

25th Feb, 2014

4.05

Tasty and healthy. I've cooked it twice now; the second time I doubled the bulghar wheat to 150g and increased the stock to 400ml, which I thought was better. Apart from that I followed the recipe to the letter. It cooked perfectly in the time stated.

joolzabelle

14th Jan, 2014

Lovely vegetarian dinner. I halved the ingredients as I was only making it for myself and my husband and I used white wine instead of red as that was all I had. Added a little ginger too. Turned out lovely. In fact I didn't expect it to be as nice for some reason but it all came together really well, especially with the cheese and yoghurt added at the end. Only thing was that it took a lot longer than the timings stated in the recipe to cook the butternut squash and sweet potato. I had it simmering on a low heat for at least 40 mins before I felt comfortable adding the bulgar wheat. Next time I will just whack the heat up if I am short on time but I felt the gentle cooking was easier on the veg anyway! Really lovely. Will definitely make again!

SophieB1402

15th Dec, 2013

Made this last week and it was absolutely delicious! Didn't add the cheddar at the end, but garnished with some fresh coriander instead. Fantastic winter meal- warming, filling and healthy too!

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